Showing posts with label legume free. Show all posts
Showing posts with label legume free. Show all posts

Tuesday, November 17, 2020

Gluten Free Bison and Pepper Jack Stromboli



Next time you have leftover steaks sitting in the fridge, and you are wondering what to make with them....try stromboli!

About 2 cups of leftover bison steaks chopped finely.

1 jar of Newman's Own Mild or Medium Salsa.

1 pound of pepper jack cheese grated or cubed.

Fresh oregano leaves chopped finely.

Any other toppings your heart desires 😀!


To make the crust, mix 2 cups of freshly milled brown rice flour to a medium mixing bowl. Add 1 teaspoon of baking soda. 3/4 teaspoon of salt. Mix well. Add 1 1/2 - 2 cups full fat high protein Greek yogurt. (We use Oikos) Add 1/4 cup extra virgin olive oil. Mix well. The dough should be moist and all the flour incorporated into the dough. Adjust yogurt amount to get this result. Take half of the dough and place it on a piece of parchment paper. Add another piece of parchment paper on top of the dough to prevent sticking to the rolling pin. Roll it thin to about 1/4 inch or less. Like the thickness of pie crust. Remove top piece of parchment paper. Fill one side with half of the toppings leaving room on the edge for the dough to be sealed. Then fold the other half of the dough over as a lid sealing the edges by pinching them together. Cut two or three vents on the top of the stromboli with a fork.

Repeat for remaining dough. Transfer both stromboli to an unglazed stone leaving the parchment paper under them, and bake at 425° for 20-30 minutes or until golden brown.

Cool for a few minutes before cutting and serving! Enjoy!

Have a Happy, Healthy, Gluten Free day!

~Gluten Free Em~

Monday, September 21, 2020

Stir Fried Veggies-- a Light and Easy Meal for Anytime of the Day!

 



How about some stir fried veggies to get your morning started, or for anytime of the day, really! Healthy oil, fiber, and vitamins! #glutenfree #cornfree #legumefree #nutfree #annattofree #carrageenanfree #dairyfree #eggfree #veganrecipe

Feeds two. (Or one if it's me 🙂 ) Multiply it by 3 for a family of 5.
3 large organic golden potatoes peeled and diced
2 large organic carrots peeled and sliced
1 small yellow organic onion diced
About 3 tablespoons of extra virgin olive oil
1 1/2 cups of frozen organic broccoli florets
Combine everything but broccoli in a medium nonstick skillet. Cook until the potatoes start to brown, then add broccoli. Cook until slightly browned. Sometimes I toss in 1/4 cup roasted pumpkin seeds as well. Then serve!
Enjoy!
If you try this, let me know how you liked it!

Sunday, April 19, 2020

Scalloped Potato Casserole Em Style





3 pounds of organic red potatoes peeled and shredded
1 small onion shredded or diced very small
2-3 tablespoons of fresh organic oregano leaves chopped
Salt
1/2-1 pound of cheddar cheese (white cheese that is annatto free)
1-2 cups milk
2 tablespoons extra virgin olive oil

Shred potatoes and onions to resemble hash browns. Oil the bottom of a 13x9 glass-baking pan. Spread the potato and onions in the pan evenly. Add oregano evenly throughout. Salt well… as the potatoes will soak up the salt and may need more than normal. Add milk over top. Shred the cheese and distribute evenly across the top. Bake at 350° on next to the bottom rack for about an hour or until the potatoes are softened and the cheese is browned. Let it set for a few minutes before cutting and serving. Enjoy!


Have a Happy, Healthy, Gluten Free day!

~Gluten Free Em~


Em Kennedy
Copyright 2020


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Wednesday, April 15, 2020

Gluten Free Em’s Favorite White Bread


This bread takes a little effort, but is worth every bit of it! Fresh out of the bread machine it has a moist texture and is great for sandwiches. Of course, after a day or two it dries out and gets crumbly like all homemade bread. That is never a problem in my home though, because we eat it all up in one day!!!

Shopping list:
Eggs
Milk
Sugar in the Raw (Or brown, or white will do.)
Apple cider vinegar
Salt
Honey (Raw honey if possible)
Olive oil
White rice flour (Bob’s Red Mill is the brand that I recommend on all the flours except brown rice.)
Brown rice flour (Freshly milled using a Wondermill is how I do it.)
Tapioca starch
Potato starch
Almond meal
Active dry yeast (Make sure it says it is gluten free)

If you don’t have a corn allergy, you can also purchase xanthan gum and use a small amount, but it is not required. It does give it a more elastic texture, which makes it that much closer to the white bread you are used to. I personally do not use it any more.
If you have a bread machine:
Mix together…
2 whole eggs plus 2 egg whites
1 cup milk
1 teaspoon apple cider vinegar
3 tablespoons  Sugar in the raw (or brown sugar)
1 teaspoon salt
1/3 cup of olive oil
2 tablespoons honey
Break up the yolks with a fork and add honey to the bread pan covering the paddle thoroughly with honey. Pour in liquid mixture.
Add dry ingredients…
1/2 cup brown rice flour
1 1/2 cup white rice flour
3/4 cup tapioca starch
3/4 cup potato starch
1/4 cup almond meal
2 teaspoons of yeast/ or one packet
Set bread machine on basic with medium crust and don’t forget to scrape the edges to ensure all dry ingredients are mixed in to the batter.

Without a bread machine:
Mix the same liquid ingredients with a mixer until the eggs are frothy. Slowly add dry ingredients, scraping edge of bowl to mix thoroughly. Transfer to a greased and floured loaf pan leaving at least an inch space at the top of the pan for the dough to rise. (Can be divided into two smaller loaves if desired.) Heat oven to 200°, then turn off. Place pan with dough into the warm oven to rise. In about an hour dough should be nearly doubled. Gently press the top of the loaf until it deflates slightly. Let rise again for 1 hour. Bake at 325° for roughly 45 minutes, or until top is very dark and toothpick inserted in the middle comes out clean. Baking time will vary based of your oven.

If you don’t have a bread machine and are serious about going gluten free—Do yourself a favor and Go GET ONE! They save you time, effort, and money. They make the bread much better in texture and taste, not to mention nutrition from fresh ingredients. You will be happy you did!


~Em Kennedy~
Copyright 2016

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Thursday, March 19, 2020

Em's Gluten Free Biscuits




2 cups of freshly milled brown rice flour
1/2 teaspoon baking soda
1/2-3/4 teaspoon salt
1/2 stick of butter (1/4 cup)
Around 2 cups whole milk Greek yogurt

Preheat oven to 425°
Mix dry ingredients together well. Cut in butter until the size of small peas. Add yogurt until all flour mixture is moist and coming together to form dough. Gently form into balls containing about 1/8 of a cup of dough each. Place them in a parchment paper lined 13x9 glass baking pan. Bake at 425° until golden brown. (About 25-30 minutes) This makes approximately 12 biscuits. Don't overwork the dough and they will be amazing!
(Tip: The higher the protein content of the yogurt, the better the biscuits will turn out. For best results, use a yogurt with at least 20 grams of protein per serving.)





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